Honey Balsamic Glazed Chicken Recipes

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HONEY BALSAMIC CHICKEN



Honey Balsamic Chicken image

This balsamic chicken is a recipe I adapted from a cookbook that featured quick and easy recipes. I adjusted the seasonings somewhat and added a bit more honey to better suit my tastes. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon garlic salt
1/8 teaspoon coarsely ground pepper
2 teaspoons canola oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1/2 teaspoon dried basil

Steps:

  • Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil until juices run clear, 4-7 minutes on each side. Remove and keep warm. , Add vinegar, honey and basil to the pan; cook and stir 1 minute. Return chicken to the pan; heat through, turning to coat with glaze.

Nutrition Facts : Calories 233 calories, Fat 8g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

PERFECT HONEY-BALSAMIC GLAZE



Perfect Honey-Balsamic Glaze image

Usable in so many dishes, this glaze goes great on chicken, fish, even pizza. Store in an airtight container in the refrigerator.

Provided by Gatekeeper85

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 4

Number Of Ingredients 5

2 cups balsamic vinegar
1 tablespoon honey, or more to taste
4 small cloves garlic, crushed
1 pinch rosemary
1 pinch garlic salt

Steps:

  • Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
  • Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.

Nutrition Facts : Calories 99.4 calories, Carbohydrate 24 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.7 g, Sodium 113.9 mg, Sugar 22 g

CHICKEN BREAST WITH HONEY-BALSAMIC GLAZE



Chicken Breast With Honey-Balsamic Glaze image

Make and share this Chicken Breast With Honey-Balsamic Glaze recipe from Food.com.

Provided by Amber Dawn

Categories     Chicken Breast

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
4 (4 ounce) boneless skinless chicken breast halves
2 tablespoons balsamic vinegar
2 tablespoons honey

Steps:

  • Combine first 3 ingredients; sprinkle over both sides of chicken.
  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
  • Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.

HONEY-GARLIC-BALSAMIC CHICKEN BREASTS



Honey-Garlic-Balsamic Chicken Breasts image

Honey and garlic bring out new depths of flavor in plain chicken breasts, elevating a weeknight dinner into something out of the ordinary.

Provided by By Bree Hester

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup balsamic vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons honey
3 garlic cloves, chopped

Steps:

  • Pat chicken dry with paper towels. Sprinkle with salt and pepper.
  • In 10- or 12-inch skillet, melt butter over medium-high heat. Add oil. Place chicken in skillet; cook 6 to 7 minutes on each side until both sides are browned and juice of chicken is clear when center of thickest part is cut (at least 165°F). Place chicken on plate; cover with foil to keep warm.
  • In same skillet, mix broth, vinegar, lemon juice, honey and garlic. Cook about 5 minutes or until sauce has thickened, scraping bottom of skillet with pancake turner to loosen browned bits.
  • Cut chicken diagonally into slices. Serve sauce over chicken.

Nutrition Facts : ServingSize 1 Serving

BALSAMIC-HONEY GLAZED CHICKEN BREASTS



Balsamic-Honey Glazed Chicken Breasts image

This is based on a recipe from Diane Kochilas' book, Against the Grain, a cookbook featuring good carb Mediterranean recipes. My version differs in that I used a George Foreman grill for cooking the chicken.

Provided by mersaydees

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 boneless skinless chicken breasts
salt & freshly ground black pepper
1 cup yellow onion, thinly sliced
4 garlic cloves, slivered
1/2 cup tomato puree
1/2 cup chicken broth or 1/2 cup water
4 tablespoons balsamic vinegar
2 teaspoons honey
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat an electric grill for high heat. When hot, brush the cooking surfaces with olive oil or use nonstick cooking spray. Season the chicken breasts with salt and pepper, add to grill and cook until lightly browned, in two batches, if necessary. Remove chicken from grill and set aside.
  • In a large skillet, add the onions and garlic, and cook on low heat until wilted, about 6 to 7 minutes. Add the tomato puree and broth and bring to a boil.
  • Transfer the chicken breasts to the skillet. Cover and simmer for 30 minutes, or until the chicken is tender. Remove the chicken breasts to a platter and tent with aluminum foil to keep warm.
  • Whisk together the vinegar and honey in a small bowl and pour into the pan, stirring. Simmer for 5 to 10 minutes, until the sauce is reduced to about 1/2 cup. Drizzle the sauce over the chicken and garnish with chopped parsley.

SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES



Slow-Cooker Balsamic Honey-Glazed Chicken and Vegetables image

Elegant goes easy in this complete slow-cooker meal. Browned chicken thighs, potatoes, carrots and red onions are cooked with balsamic vinegar and honey until tender, luscious and sure to impress.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 4

Number Of Ingredients 10

4 medium carrots, cut in half lengthwise, then diagonally into 1-inch pieces
3 medium Yukon gold potatoes, each cut into 6 pieces
1 medium red onion, cut into thin wedges
1 teaspoon salt
1/2 teaspoon pepper
4 bone-in skin-on chicken thighs
2 teaspoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
3 fresh thyme sprigs

Steps:

  • Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
  • In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
  • Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.

Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 16 g, TransFat 0 g

HONEY-BALSAMIC CHICKEN



Honey-Balsamic Chicken image

Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.

Provided by BAGRUBA

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h45m

Yield 6

Number Of Ingredients 7

¼ cup balsamic vinegar
¼ cup olive oil
¼ cup honey
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 pounds bone-in chicken thighs, or more to taste
salt and pepper to taste

Steps:

  • Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
  • Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour chicken and marinade into a baking dish.
  • Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g

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